Here's Jean-Louis Palladin's brioche, converted to metric (and BBGA format).
- Cut the butter into 1 inch (2.5 cm) cubes and allow them to come to room temperature.
- Combine warm water and yeast in a bowl.
- Let stand for 10 minutes, and then stir until yeast is completely dissolved.
- Set aside.
- Stir together the flours, sugar, and salt into the bowl of a stand mixer fitted with a dough hook.
- Add eggs and beat for 1 minute at low speed, scraping down the sides of the bowl with a rubber spatula as needed.
- Slowly add the dissolved yeast and continue beating at low speed for 5 minutes.
- Stop the mixer; scrape any dough off the dough hook.
- Beat for another 5 minutes.
- Add about one-quarter (70 grams) of butter at a time, beating for 1 minute after each addition.
- Once all the butter has been added, beat for 10 minutes more.
- Place the dough in a large, floured bowl and cover with plastic wrap.
- Set aside in a warm place until doubled in size, about 3 hours.
- Turn the dough out onto a generously floured work surface.
- Gently work the air bubbles out by folding the dough several times while lightly pressing down on it.
- Return the dough to the bowl, cover with plastic wrap, and refrigerate overnight.
- The dough is now ready to shape.
- Generously butter two 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pans.
- Turn the dough out onto a floured work surface.
- With floured hands, divide the dough in half (about 665 grams).
- Shape into rectangles that fit in the loaf pans.
- Place the dough in the pans.
- Let the doughs rise uncovered in a warm place until they are about 1/2 inch (~13 mm) above the top of the pans, about 3 hours.
- Preheat oven to 350°F (177° C).
- Bake the brioche in the center of the oven until it is well-browned on top, about 35 to 40 minutes.
- Remove brioche from the oven and immediately turn out onto a wire rack.
- If serving immediately, let the brioche cool for 10 minutes, then slice.
- If serving within a few hours, wrap the hot bread in aluminum foil and set aside at room temperature until ready to use.
- To freeze, wrap the hot brioche in foil and promptly freeze. They can be kept frozen for up to 1 month. When ready to use, reheat (without thawing and still wrapped in foil) in a 250°F (121° C) oven until heated through, about 20-25 minutes.
- If using the brioche for croutons, let sit at room temperature uncovered to dry for a day.
Image 1. Bacon, egg, and cheese on brioche. Only about 1,300 calories. :)
Image 2. Brioche baked in oversized (larger than recipe calls for) loaf pans. Loaves are a bit more 'stout' than usual.
- The formula in an Excel 2007 spreadsheet. (File can be opened with Google Docs, Open Office, etc.).
- The formula in PDF format.
- The detailed process in text format.
Source. Keller, Thomas. "Basic Preparations and Techniques. Sweet Doughs and Creams. Brioche" Bouchon. New York: Artisan, 2004. 324. Print.